Saturday, December 04, 2010

Orange Scented Pound Cake

This is the perfect cake for breakfast, tea or even after dinner dessert. It is wonderfully moist, not too sweet with a nice aroma of orange. If you let the cake sit for a day or two it taste even better.

1. For the cake: Preheat oven to 350°. Grease a 9 x 5” loaf pan or two small loaves pan with some butter.
2. Sift flour, baking powder and salt and set it aside. Beat soft butter and sugar together until light and creamy. Add in eggs one at a time until well incorporated into the butter. Add in the orange zest and vanilla.
3. Slowly fold in the flour and milk into the mixture. Mix well. Pour into the loaf pan and bake until skewer inserted in the center of the cake comes out clean. Allow the cake to cool on pan for 10 minute before turning it into the cooling rack.
4. For the glaze. Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake.

your pound cake always look so simple and good!! hmmm...now I try to think what should I bake for Eliot on his BIG day in 2 days...kepala sakit now...something simple but need icing on it! oh!!I wish he like chiffon cake!haha!

I've made pound cakes using this recipe and each time it came out really well. I've also made cappucino flavoured pound cake using this recipe and substituted the milk with Bailey's Irish Cream and sprinkled some chopped walnut on top. It smelled and tasted wonderfull!. Thanks for your recipe.

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
If you have any suggestions or comments please feel free to do so, If you’re feeling shy or have a question about a recipe, drop me a line instead. My e.mail address is at my profile.
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